Used this recipe as a guide, but definitely tweaked it. I used 2lbs ground beef and no Italian sausage. I used 2 cans of chili beans (instead of called for pinto and kidney beans). Pureed my fire roasted diced tomatoes (because none of us like the texture of tomatoes). Didn't want to waste the 6oz can of tomato paste, so pretty much used the can. Used all the spices it called for, except reduced the cumin to 1/2t due to our preference. I reduced the brown sugar to 1/2T. Added 2 diced carrots (with the onion and pepper) to naturally sweeten and reduce the acidity, while also getting in another vegetable. Reduced the beef broth by half, but could also likely omit, due to the chili beans and their liquid used. Turned out delicious. Not spicy. Not super acidic. Toppings included cheddar cheese and sour cream. Served with homemade cornbread on the side.
